Whipped this fresh and tasty quinoa salad up with the kiddo on yet ANOTHER spring snow day.
Luckily, I had everything on hand for this recipe except the olives—but they do make a very tasty addition. This is the kind of cooking I like best, when you just throw together what you need to use up and come out with something tasty.
The original version of this recipe called for fresh or frozen corn; all I had was a bag of mixed frozen veggies (corn, carrots, and green beans), so I threw those in instead! It just made it even more colorful and flavorful, but you can do what you like. 🙂
This recipe is toddler-friendly, and mine even helped mix all the ingredients in the bowl. It’s also vegan and gluten-free, so it’s very allergy-friendly. I like to eat it with a BIG spoon, or with tortilla chips on the side!
Also, if you’ve never tried making quinoa in your rice cooker, try it! It’s a game changer.